)
STIR FRIED GARLIC BOK CHOY
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Carbohydrates (g)
9.52 g
Sodium (mg)
661.02 mg
Vitamin A (IU)
3645.94 IU
Saturated Fat (g)
1.04 g
Vitamin D (mcg)
0 mcg
Energy (kcal)
118.3 kcal
Fat (g)
7.17 g
Trans Fat (g)
0 g
Vitamin B12 (mcg)
0 mcg
Vitamin B6 (mg)
0.35 mg
Salt (g)
1.65 g
Folate (mcg)
34 mcg
Calcium (mg)
90.01 mg
Zinc (mcg)
0.37 mcg
Monounsaturated Fat (g)
4.99 g
Cholesterol (mg)
0 mg
Iron (mg)
0.78 mg
Selenium (mcg)
3.05 mcg
Vitamin C (mg)
27.07 mg
Fibre (g)
1.28 g
Sugars (g)
3.44 g
Protein (g)
2.62 g
Copper (mg)
0.09 mg
Potassium (mg)
238.29 mg
Total
38.1 g
2644.07 mg
14583.75 IU
4.17 g
0 mcg
473.21 kcal
28.69 g
0 g
0 mcg
1.4 mg
6.61 g
135.99 mcg
360.05 mg
1.49 mcg
19.96 g
0 mg
3.13 mg
12.22 mcg
108.29 mg
5.12 g
13.78 g
10.48 g
0.36 mg
953.17 mg
- 4 tsp Knorr Hao Chi Seasoning
- 200 g bok choy (cut into half)
- 4 fresh shitake mushrooms (remove the stem and thinly slice)
- 40 g carrot (cut to thin strips)
- 3 garlic (peel and thinly slice
- 3 sprigs Sring onion bulb (smashed)
- 500 ml boiling water
- 40 ml water
- 3 tbsp corn starch
- 2 tbsp cooking oil
- 1 Add a pinch of sugar to a pot of water and boil it before blanching the bok choy in it for 30 seconds and drain off the water to set aside.
- 2 Heat up a wok with 2 tbsp of cooking oil to lightly fry the sliced garlic and spring onion stems to golden brown.
- 3 Add in the 40ml of water, cover the wok with a lid and wait for it to reach a boil.
- 4 Add in the bok choy, carrot strips, fresh shitake mushrooms and bring to a boil before sprinkling the KNORR HAO CHI ALL-IN-ONE SEASONING over the vegetables.
- 5 Lightly fry before adding the corn starch. When the sauce have thickened, get ready to serve.
- 6 When blanching the bok choy, only half cook it as you will continue to cook it later with other fresh ingredients.
